Peppered Lamb (7 PTS) Recipe - Cooking Index
Peppered Lamb (7 PTS) Recipe - Cooking Index
| 3 | Garlic - crushed | |
| 1 | Fresh thyme - minced | |
| 1 | Crushed black peppercorns | |
| 2 1/2 | Olive oil | |
| 1 1/2 | Lamb chops, lean (changed | |
| Amount,serving) | ||
| Salt |
TO PREPARE:
Mix first 3 ingredients plus 1 1/2 tablespoons oil in a bowl. Add lamb; turn
to coat. Cover and refrigerate 4 hours. (Can be refrigerated overnight.)
TO COOK:
Heat oven to 350°F. Remove lamb from the marinade and sprinkle with 1/4
teaspoon salt. Heat remaining 1 tablespoon oil in a Dutch oven. Cook lamb
over medium-high heat until seared on all sides, about 5 minutes. Transfer
to the oven and roast lamb, about 8 minutes for medium rare. Transfer lamb
to a carving board; let stand for 5 minutes.
TO SERVE:
Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4 slices
to each dinner plate. See Lamb-Flageolet Salad with Sun-Dried Tomato
Vinaigrette recipe in the Fabulous and Flavorful cookbook.
NOTES : Lamb loin in a lively marinade and grilled.
Shared by: Nicci, 123RecipesOnly
Source:
Cook's Magazine June 1990/ revamped by niccii
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